Panko Almond Parmesan Crusted Risotto Cakes With Saffron Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
• Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Steps:

• Panko, Almond and Parmesan Crust:.
• Combine flour, paprika and salt in a shallow dish, mixing to combine. In a shallow dish whisk eggs, milk and mustard. In a third shallow dish, combine panko, almonds, Parmesan and parsley.
• Risotto Cakes with Saffron and Lobster:.
• Heat oil in skillet set over medium-high heat. Add celery and onion; saute until translucent. Add rice and saute until rice is just starting to brown. Add saffron, chile and white wine and cook until wine is absorbed. Add 1 cup of stock and bring to a boil. Reduce heat to medium and cook, stirring often, until liquid is absorbed. Add remaining stock a little at a time, stirring frequently. Keep adding stock until rice is tender and creamy but not mush (you might need a little more or less stock than the recipe calls for). Stir in the lobster meat, butter, Parmesan and orange zest. Check seasoning and adjust as necessary. Pour onto a cookie sheet and cool completely. Using a round cookie cutter, cut out discs from the risotto. Dredge risotto in flour mixture; dip in egg mixture, and coat thoroughly with panko bread mixture.
• Frying:.
• Heat oil and butter in a skillet set over medium heat. Add risotto cakes to skillet and brown on both sides. Serve immediately.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
• Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.